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PubPharm (96)
1
Fermentation of Texturized Pea Protein in Combination with Proteases for Aroma Development in Meat Analogues
enthalten in:
Journal of agricultural and food chemistry
| 2024
von
Flores, M.
|
Comes, D.
|
Gamero, A.
| +1
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2
Short-Term Changes in Aroma-Related Volatiles in Meat Model : Effect of Fat and D. hansenii Inoculation
enthalten in:
Foods (Basel, Switzerland)
| 2023
von
Li, L.
|
Belloch, C.
|
Flores, M.
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3
Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties
enthalten in:
Journal of the science of food and agriculture
| 2023
von
Flores, M.
|
Hernán, A.
|
Salvador, A.
| +1
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4
Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages
enthalten in:
Meat science
| 2022
von
Li, L.
|
Perea-Sanz, L.
|
Salvador, A.
| +2
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5
Selection of Debaryomyces hansenii isolates as starters in meat products based on phenotypic virulence factors, tolerance to abiotic stress conditions and aroma generation
enthalten in:
Journal of applied microbiology
| 2022
von
Belloch, C.
|
Perea-Sanz, L.
|
Gamero, A.
| +1
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6
Mitochondrial introgression suggests extensive ancestral hybridization events among
Saccharomyces
species
enthalten in:
bioRxiv.org
| 2022
von
Peris, D.
|
Arias, A.
|
Orlić, S.
| +4
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7
Aroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursors
enthalten in:
Meat science
| 2022
von
Li, L.
|
Perea-Sanz, L.
|
López-Díez, J.
| +3
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8
Corrigendum to "Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation" [Meat Science volume 164 (2020) 108103
enthalten in:
Meat science
| 2022
von
Perea-Sanz, L.
|
López-Díez, J.
|
Belloch, C.
| +1
ErratumFor: Meat Sci. 2020 Jun;164:108103. - PMID 32145603
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9
Corrigendum to "Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage" [Meat Science volume 147 (2019) 100-107
enthalten in:
Meat science
| 2022
von
Perea-Sanz, L.
|
Montero, R.
|
Belloch, C.
| +1
ErratumFor: Meat Sci. 2019 Jan;147:100-107. - PMID 30219361
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10
Editorial : Biotechnological Applications of Yeasts in Beverages and Food: From Fermentation to Innovation
enthalten in:
Frontiers in microbiology
| 2022
von
Mendoza, L.
|
Merín, M.
|
Belloch, C.
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96
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Zeitschriftentitel
13
International journal of food microbiology
10
Meat science
8
Antonie van Leeuwenhoek
5
Journal of agricultural and food chemistry
4
Current microbiology
4
FEMS yeast research
3
BMC genomics
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Food chemistry
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Food research international
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International journal of systematic and evoluti...
3
Journal of the science of food and agriculture
3
Microbial cell factories
2
Applied and environmental microbiology
2
FEMS microbiology letters
2
Food control
2
International microbiology
2
Molecular phylogenetics and evolution
2
Systematic and applied microbiology
2
World journal of microbiology and biotechnology
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Thema
46
Journal Article
23
Research Support, Non-U.S. Gov't
14
DNA, Fungal
8
Aroma
7
Nitrates
6
Nitrites
6
Volatile Organic Compounds
5
Debaryomyces hansenii
5
Fermented sausage
5
Flavoring Agents
5
Flavour
5
Yeast
5
aroma
4
D. hansenii
4
DNA, Ribosomal
4
DNA, Ribosomal Spacer
4
RNA, Ribosomal, 5.8S
4
Yeast identification
4
yeast
3
5.8S-ITS rDNA RFLP
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Erscheinungszeitraum
17
2020-
46
2010-2019
31
2000-2009
Erscheinungsjahr(e)
Von:
Bis:
Sprache
74
Englisch
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